This is an unusual and quite rewarding version of Blaufrankisch with a lighthearted dose of Cabernet Sauvignon (20%). It comes primarily from 2 older vineyards of Rotburger (Zweigelt) planted in the 1970s on nutrient-poor soil producing low-yielding and very complex grapes. The winemaking, as with all of Stefan Wellanschitz's wines is natural with minimal intervention. Partly destemmed but not crushed, whole berries fermented for 50 days in open vats to encourage carbonic maceration, gentle extraction, and heightened aromatics. The result is a wine more reminiscent of Cru Beaujolais than of any Rotburger we can think of. No additives were used. It was fermented with native yeast in older barrels on the lees for 10 months. Stefan does not fine or filter his wines. No sulphur was added during vinification.